I just got a case of fresh raspberries. An entire case. The first thing I did? Promptly ate one carton by myself. The second thing? Started making this raspberry cake in the slow cooker. It’s not a regular cake like the kind you have on your birthday with candles. It’s more of a lava cake or a pudding cake…if you’re familiar with that term. It starts with a simple egg-free batter and then you top with boiling hot water. A couple of hours later the batter cooks and floats to the top and under the cake there’s a pudding-like sauce. It’s an amazing dessert and absolutely must be topped with whipped cream or vanilla ice cream. I love the sweetness of the brown sugar paired with the tart raspberries. I know you will too!
brown sugar, flour, baking powder, salt, milk, melted butter and vanilla.
When well mixed, fold in the container of raspberries very carefully.
non-stick cooking spray. Scrape the batter out of the bowl and spread in
evenly in the bottom of the slow cooker.
on top of the batter. Do not stir in.
pour over the top of the batter and pudding mix.
HIGH for 2 hours. At that point the cake should be cooked and have risen
to the top. The pudding will be on the bottom of the cake. Scoop
down deep to get a layer of cake and some of the pudding and spoon into serving
bowls. Top with vanilla ice cream or whipped cream. Top with additional fresh raspberries, if desired.
P.S. Make sure to join in all the foodie fun on Pinterest!
Visit Karen Petersen’s profile on Pinterest.
I tried this recipe as is, and as much as I didn't want to pour the 1 3/4 cups of boiling water over the top, I did. The result was a sloppy mess that was neither cake or pudding. Is there a typo in this recipe? Is the water maybe suppose to be Tablespoons and not cups?
[email protected] says
Oh I'm sorry that it didn't work out for you! Yes it's supposed to be cups. It's supposed to be a pudding like consistency on the bottom and the cake part will float to the top!